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Chicken Barbeque

The site navigation utilizes arrow, enter, escape, and space bar key commands. Left and right arrows move across top level links and expand / close menus in sub levels. Up and Down arrows will open main level menus and toggle through sub tier links. Enter and space open menus and escape closes them as well. Tab will move on to the next part of the site rather than go through menu items.

Judging criteria: Contestant’s barbecue skills as demonstrated while preparing/cooking the chicken, and by judges’ sensory evaluation of the finished product

County entry limit: Four (4)

Age: Age 14-18 as of January 1st of current program year

Length of time: 2 hours with ½ hour limit on preparation time

Project enrollment: May be enrolled in any 4-H project

Sample required: Two (2) barbecued chicken halves should be presented to the judges on provided plates without garnishes

Other:

Pre-registration and barbeque grill request, if desired, due to Jesse Lyons no later than July 1. Cooking area assignment and set-up 8:30-9:30 a.m., East side of the 4-H Building.

Contestants may have one adult (leader or parent) as a coach supervising and assisting during set-up, although cooking and product handling is restricted to the contestant.

Date of event information:

Monitors provide participants with charcoal and lighter fluid, if desired.

Contestants may bring their own lighter fluid and non-self-starting charcoal.

Contestants may use their own grills if it does not exceed 350- 400 square inches. Baskets may not be used for turning.

Monitors provide participants four (4) one and one fourth to one and one half pound chicken halves and a plate. The contestant may not inject fluid or sauce into the chicken.

Contestants must furnish all other equipment and supplies, including sauce (commercial or private recipe).

Contestants use charcoal barbecue grilling techniques and present two barbecued chicken halves to judges on plates, without garnishes, at or before the end of the 2.5 hour period. In addition, the youth should give the judges a standard recipe card with information about sauce (brand or major ingredients) and key cooking instructions.

Ribbons will be awarded. Winning contestant who is 14-18 years old as of January 1 of the current year will qualify for the National 4-H Chicken Barbecue Demonstration Contest in Louisville, Kentucky in November. For more informaiton, visit the website for the National 4-H Poultry and Egg Conference. An additional contestant may qualify to cook turkey in the Turkey BBQ Contest at the national meeting. Travel assistance and lodging will be furnished for national contestants.